The People's Chef
Alexis Soyer, A Life in Seven Courses
Seiten
2005
John Wiley & Sons Inc (Verlag)
978-0-470-86992-5 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-470-86992-5 (ISBN)
The extraordinary life of the first celebrity chef, Alexis Soyer, who was the toast of London society in the 19th century. During the first half of the nineteenth century, Alexis Soyer, a Frenchman, was the most famous cook -- and one of the most famous men -- in London.
During the first half of the nineteenth century, Alexis Soyer, a Frenchman from Meaux, was the most famous cook in London. A combination of chance, talent and social conscience took him into many of the great events of his time. Born in 1810, he cooked his was through the Paris July Days in 1830; he oversaw the building of London's most modern kitchen at the Reform Club, where he ran the kitchen from 1837-1850; he designed a model soup-kitchen which he took to Ireland, at the Lord Lieutenant's request, during the 1847 famine; he opened London's first Parisian-type restaurant in conjunction with the Great Exhibition in 1851; and in 1855, he went to the Crimea to take over the running of the kitchens in Florence Nightingale's hospital at Scutari. When he died in 1858, Soyer was helping Miss Nightingale reform British army catering.
During the first half of the nineteenth century, Alexis Soyer, a Frenchman from Meaux, was the most famous cook in London. A combination of chance, talent and social conscience took him into many of the great events of his time. Born in 1810, he cooked his was through the Paris July Days in 1830; he oversaw the building of London's most modern kitchen at the Reform Club, where he ran the kitchen from 1837-1850; he designed a model soup-kitchen which he took to Ireland, at the Lord Lieutenant's request, during the 1847 famine; he opened London's first Parisian-type restaurant in conjunction with the Great Exhibition in 1851; and in 1855, he went to the Crimea to take over the running of the kitchens in Florence Nightingale's hospital at Scutari. When he died in 1858, Soyer was helping Miss Nightingale reform British army catering.
List of Illustrations. Acknowledgements.
The Menu.
1: The Soup.
2: The Fish.
3: The Hors d’Oeuvres.
4: Relevé: Mutton Cutlets Reform.
5: Entrée Chaude: Famine Soup.
6: Roast: Quail à la Symposium.
7: Entremets: Turkish Delights.
8: Coffee.
Soyer Bibliography.
Index.
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 152 x 190 mm |
| Gewicht | 397 g |
| Themenwelt | Literatur ► Biografien / Erfahrungsberichte |
| Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen | |
| ISBN-10 | 0-470-86992-5 / 0470869925 |
| ISBN-13 | 978-0-470-86992-5 / 9780470869925 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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